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Pressure-cooked flank steak Calories
High-protein source of iron and zinc
CALORIES
GI
POTASSIUM
FIBER
Pressure-cooked flank steak Nutrition Facts
Selected: 100 g
225
KCAL / 100G
Carbs
0g
· 0%
Protein
31.2g
· 56%
Fat
10.8g
· 44%
Fiber
0g
Pressure-cooked flank steak Vitamins & Minerals
Vitamins
B12
2.2µg · 92% DV
B3
6.4mg · 40% DV
B6
0.42mg · 25% DV
B2
0.22mg · 17% DV
Minerals
Selenium
28µg · 51% DV
Zinc
5mg · 45% DV
Phosphorus
225mg · 32% DV
Iron
3mg · 17% DV
Pressure-cooked flank steak Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Pressure-cooked flank steak Processed?
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Pressure-cooked flank steak Contain Allergens?
No known major allergens
Which Diets Is Pressure-cooked flank steak Good For?
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
Pressure-cooked flank steak Fat Profile
SATURATED
4.1g
MONOUNSATURATED
4.7g
POLYUNSATURATED
0.45g
Omega 6:3 ratio 6.8:1
Above the ideal 4:1 (6.8:1).
Foods Similar to Pressure-cooked flank steak
Pressure-cooked flank steak — Frequently Asked Questions
Why can pressure-cooked flank steak turn dry or stringy?
Flank steak has long muscle fibers, so overcooking or slicing it in the direction of the grain can make it seem tough. Let it rest briefly and cut thinly across the grain for a more tender bite.
Should flank steak be seared before pressure cooking?
Searing is optional, but it develops a deeper browned flavor on the meat's surface. Brown it in batches if needed, then deglaze the pot with cooking liquid before pressure cooking.
How much liquid does flank steak need in a pressure cooker?
Use at least the minimum amount of liquid required by the pressure cooker manufacturer. The steak does not need to be fully submerged; broth, water, tomatoes, onions, and released meat juices can provide the needed steam.
What can I serve with pressure-cooked flank steak?
It works well shredded in tacos, sandwiches, grain bowls, salads, or with sautéed vegetables. Pairing it with vitamin C-rich foods such as peppers, tomatoes, or citrus can also support absorption of the iron in meat.
Is pressure-cooked flank steak the same as pot roast?
Both use moist cooking, but they are usually made from different cuts. Flank steak has a more pronounced grain and should be sliced across it, while classic pot roast cuts are often more heavily marbled and collagen-rich.
Why does pressure-cooked flank steak sometimes taste bitter?
Bitterness usually comes from scorched garlic, spices, tomato paste, or browned residue left dry on the bottom of the pot. Deglaze thoroughly after searing and make sure there is enough liquid before bringing the cooker to pressure.
How should leftover pressure-cooked flank steak be stored?
Cool it promptly, divide it into shallow containers, and refrigerate it covered. Keeping a little of the cooking liquid with the meat helps protect it from drying out when reheated.
Can pressure-cooked flank steak be frozen?
Yes. Freeze cooled steak in meal-size portions in airtight containers or freezer bags, ideally with a little cooking liquid, then thaw it in the refrigerator before reheating.
Is pressure-cooked flank steak a good post-workout meal?
It can be a useful protein choice after training. For a more complete recovery meal after demanding exercise, combine it with a carbohydrate food such as potatoes, rice, beans, or whole grains.
Who should be cautious with pressure-cooked flank steak?
People advised to limit red meat or saturated fat because of an individual medical condition should discuss portion size and frequency with a clinician or dietitian. Those managing gout or elevated uric acid may also need individualized guidance on meat intake.
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Nutrition data compiled from USDA FoodData Central and scientific sources.